Pasta Salad with Tuna & Roasted Peppers

Instructions

• Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions (usually 8-10 minutes). Once cooked, drain the pasta well and rinse briefly with cold water to stop the cooking process and cool it down slightly. This helps prevent the salad from becoming gummy. Drain very well again.

• In a large mixing bowl, whisk together the olive oil, smoked paprika, sherry or red wine vinegar, salt, and black pepper to make the dressing while the pasta cooks. Use a whisk to mix well.

• Mix the ingredients: Pour the dressing into a bowl and add the drained and slightly chilled pasta.

  • Pour the drained tuna into the bowl and flake it.
  • Add the halved olives, thinly sliced red onion, and chopped roasted red peppers.
  • Sprinkle in the freshly chopped parsley.

•  Taste and adjust the seasoning if needed, adding more salt or, if available, a squeeze of lemon.

• Chill (Optional): This salad is delicious straight from the refrigerator, but it's even better after chilling for at least 30 minutes to allow the flavours to meld.